Roast Butternut Squash and Sage Risotto
Ingredients
- 1 medium butternut squash, peeled, deseeded, and cut into cubes
- 2 tbsp olive oil
- Salt and pepper
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 200g Arborio rice
- 125ml white wine (can substitute with extra stock)
- 750ml hot vegetable stock
- 10 fresh sage leaves, chopped (plus extra for garnish)
- 50g grated Parmesan cheese (plus extra for serving)
- 1 tbsp unsalted butter
- Toasted pumpkin seeds (optional)
Method
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Roast the Squash: Preheat the oven to 200°C (180°C fan/gas mark 6). Place the butternut squash on a baking tray, drizzle with 1 tbsp of olive oil, season with salt and pepper, and roast for 25–30 minutes, or until golden and tender.
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Cook the Base: While the squash roasts, heat the remaining olive oil in a large saucepan over medium heat. Add the chopped onion and cook for 5 minutes until softened. Add garlic and cook for another minute.
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Add the Rice: Stir in the Arborio rice, coating it in the oil, and cook for about 2 minutes, allowing the rice to toast slightly.
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Add the Wine: Pour in the white wine, if using, and stir until it’s absorbed by the rice.
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Add the Stock Gradually: Start adding the hot vegetable stock slowly, whilst stirring frequently. Wait until each splash is almost absorbed before adding the next. This process takes around 18–20 minutes until the rice is creamy and mostly cooked through.
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Combine with Sage and Squash: Stir in the roasted butternut squash cubes and chopped sage. Add more salt and pepper if needed.
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Finish with Parmesan and Butter: Remove from heat and stir in the butter and grated Parmesan. This adds creaminess to the risotto.
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Serve: Spoon into bowls, top with extra Parmesan, a sprinkle of toasted pumpkin seeds for crunch (optional), and garnish with a couple of fresh sage leaves.
Enjoy this seasonal meal, perfect as we head into November!